Edible Institute 2016, Presented by Edible Communities
Our one-day thought forum on the future of food led the audience in many fascinating directions.
Katherine Miller, Senior Director of Food Policy Advocacy at the James Beard Foundation, kicked off the meeting as our keynote speaker. We thank her for sharing her expertise on how technology, investing, and advertising are helping consumers in their fight for better food choices.
Sheila Bowman, Manager of Monterey Bay Aquarium’s Seafood Watch gave us the latest on how to make our oceans sustainable in the face of wasteful overfishing and human rights issues.
Leigh Uhlir, Professor in the School of Hospitality Management at Kendall College led a rousing discussion on the role of protein and protein alternatives in our future diet. She asked her panel: What will be on our plates in 2050?
“It depends on how global warming happens. It depends on how the rains fall and the grains grow -- if the grains don’t grow, or if the crops shift northward.” – Rich Schnell, Author, Lecturer, and Attorney.
“Whatever I want on it, but grown in my town or in the one next door.” – Eloise Karlatiras, President & CEO, Green Chicago Restaurant Coalition.
Mari Gallagher, Mari Gallagher Research & Consulting Group, showed us how cities like Chicago could start to normalize the “good food” movement in local stores, and left us with this sobering statistic:
Women in the United States under the age of 50 lose 0.8 years of their lives due to poor nutrition.
Victor Friedberg -- Co-Founder, Managing Partner, and Managing Director, with Matthew Walker, Principal -- of Seed 2 Growth (S2G) Ventures explained our food systems. Designed to produce calories and meat, these systems are being challenged by consumer demand, disrupted by entrepreneurial creativity, and supported by investors who believe in the future of more healthful, sustainable food.
And last but not least, Christopher Silva of St. Francis Winery showed us how sustainability is not just a vintner’s process for growing, harvesting, and making wine, but a corporate culture that contributes to the community. Then we were all treated to a delicious wine tasting!